Today I made a purple sweet potato crystal roll, a simple and beautiful little dessert, soft and glutinous, crystal clear, beautiful and delicious.
This little dessert was made with sago, and then I thought that sago is not made of tapioca flour, why go so hard to grind sago and then use it, isn't it good to use tapioca flour directly? Let's take a look at how to make crystal rolls from tapioca flour.
——Purple Sweet Potato Crystal Roll——
【Ingredients】
Ingredients: 200 grams of tapioca flour, 500 grams of purple sweet potato
Excipients: 20 grams of sugar, 150 grams of boiling water
【Directions】
Step 1: Prepare the ingredients, mainly tapioca flour and purple potato. (Tapioca flour is also a starch that is generally available in supermarkets.)
Step 2: Peel and wash the purple potato, cut it into slices and put it in the steamer to cook and steam thoroughly.
Step 3: Put the tapioca flour into a basin, and then put the boiling water (this point should be noted, be sure to use freshly boiled water, with warm or cold water is not easy to form a clump, it is relatively scattered.) Add it and stir it into a flocculent shape.
Step 4: Then knead the dough with your hands, cover with plastic wrap and relax for 20 minutes. The dough will be a little sticky at the beginning, and the end of the tasteless cooking oil will be kneaded for a while.
Step 5: Take out the steamed purple sweet potato puree and mash it, add sugar or honey and pound it into purple sweet potato puree, try to pound it as delicately as possible. If the purple potato puree is too dry, it can be diluted with some milk.
Step 6: Take out the loose tapioca dough and knead it on the cutting board, and sprinkle some starch on the cutting board to prevent it from sticking.
Step 7: Roll out the kneaded dough and roll it out into a relatively regular rectangular thin dough. Spread a layer of purple sweet potato puree evenly. (Again, if the purple potato puree is too dry to wipe off, you can add some milk to dilute)
Step 7: After laying the purple potato puree, roll it up from one end and cut four or five centimeters long with a quick knife.
Step 8, cut the section into the steamer, the steamer must be oiled paper or brush oil, otherwise you will doubt your life.
Step 9: Put it on a steamer and bring to a boil over high heat, then turn to medium-low heat and steam for 10-15 minutes. Turn off the heat and let it simmer for 5 minutes before taking it out.
This purple sweet potato dessert is very soft and glutinous, the skin of the giant Q bomb is wrapped in a sweet but not greasy purple potato pureed filling, one bite down, really don't be too satisfied, purple potato control must give it a try!
Tips:
1. Steam the pot on cold water for about 15 minutes, simmer for 5 minutes, and the skin will become transparent.
2. In particular, the viscosity is too strong, you can touch some oil at the bottom when steaming, and the bottom of the dumpling leaves I use is also a little stained, it is best to use oil paper or brush oil, otherwise it will not be able to tear off after steaming.